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Ricotta Toast with Bacon and Tomato
Italian-American

Ricotta Toast with Bacon and Tomato

Creamy ricotta meets crispy bacon and fresh tomatoes on perfectly grilled sourdough for an elevated toast that works any time of day.
Italian-American

Ricotta Toast with Bacon and Tomato

Creamy ricotta meets crispy bacon and fresh tomatoes on perfectly grilled sourdough for an elevated toast that works any time of day.

25 minutes

Prep Time

10 minutes

Cook Time

easy

Level

Serves 2

Servings

25 minutes

Prep Time

10 minutes

Cook Time

easy

Level

Serves 2

Servings

This isn’t your average toast. Rich, creamy ricotta cheese creates the perfect canvas for smoky crumbled bacon and bright cherry tomatoes. The key is using thick-cut crusty bread that can hold up to all these delicious toppings without getting soggy. Grilling the bread adds those beautiful char marks and extra crunch that makes each bite special. Whether you’re looking for a sophisticated lunch or a satisfying snack, this ricotta toast delivers restaurant-quality flavors with minimal effort.

Ingredients

  • bacon
    2
    slices
  • cherry tomatoes
    2/3
    cup
  • Parmesan cheese
    1
    tablespoon
  • fresh basil
    2
    leaves
  • salt and pepper
  • crusty bread
    2
    thick slices
  • olive oil
    2
    tablespoons
  • ricotta cheese
    1/4
    cup

Tips

  1. Replace bacon with prosciutto for an Italian twist - no cooking required.

  2. Add sliced avocado on top for extra creaminess and healthy fats.

  3. Use goat cheese instead of ricotta for a tangier flavor profile.

  4. Try heirloom tomatoes in summer when they're at peak flavor.

  5. Drizzle with balsamic glaze before serving for added sweetness.

Storage

Best served immediately while bread is warm and crispy. Leftover components can be stored separately in the refrigerator for up to 2 days, but assembled toast doesn't store well.

Steps:

Cook the Bacon

Place bacon slices in a large skillet over medium-high heat. Cook, turning occasionally, until evenly browned and crispy, about 10 minutes. Transfer to paper towels to drain, then crumble when cool enough to handle.

Prepare the Tomato Mixture

In a small bowl, combine diced cherry tomatoes, shredded Parmesan cheese, minced basil, salt, and pepper. Mix gently and set aside.

Grill the Bread

Heat a cast iron grill pan over medium-high heat. Brush both sides of bread slices with olive oil. Grill until distinct marks appear and bread is golden and toasted, 2 to 3 minutes per side.

Assemble and Serve

Spread ricotta cheese evenly over the warm grilled bread. Top with the tomato mixture and sprinkle crumbled bacon over each toast. Cut each piece in half and serve immediately.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    16 g

    Fat

    22 g

    Carbohydrates

    32 g

    Fiber

    3 g

    Sugars

    4 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Replace bacon with prosciutto for an Italian twist - no cooking required.

  2. Add sliced avocado on top for extra creaminess and healthy fats.

  3. Use goat cheese instead of ricotta for a tangier flavor profile.

  4. Try heirloom tomatoes in summer when they're at peak flavor.

  5. Drizzle with balsamic glaze before serving for added sweetness.

FAQ

While you can use regular bread, thick-cut crusty bread like sourdough or ciabatta works much better. It holds up to the toppings without getting soggy and provides better texture contrast.
Make sure your bread is well-toasted and still warm when you spread the ricotta. The heat helps create a barrier, and serving immediately prevents moisture from soaking in.
Absolutely! Simply omit the bacon or replace it with roasted mushrooms, sun-dried tomatoes, or toasted pine nuts for added texture and flavor.
Cut cherry tomatoes in half first, then dice each half into small pieces. This prevents them from rolling around and gives you more control over the size.